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How to make Strawberry and basil ice cream cake with meringue and pink peppercorns

Yield = 10
Prep time: 13:20
Cook time: 0:05
Total time: 13:25

Ingredients

  • 715g (3 1/3 cups) caster sugar
  • 830ml (3 1/3 cups) water
  • 100g pkt meringue nests, crumbled
  • 1 tablespoon lime juice
  • 500g fresh strawberries, halved
  • 2 tablespoons fresh basil leaves, shredded
  • 3 teaspoons pink peppercorns, lightly crushed
  • Small fresh basil leaves, to serve

Basil ice-cream

  • 1 cup fresh basil leaves,firmly packed
  • 500g mascarpone
  • 60ml (1/4 cup) lime juice

Strawberry ice-cream

  • 1 kg frozen strawberries, thawed in a bowl
  • 1 tablespoon lime juice
  • 250ml (1 cup) pouring cream

Method

  • Step 1 Place the sugar and water in a large saucepan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to boil. Simmer for 1 minute. Remove from the heat. Set aside to cool. Place in the fridge for 4 hours or until chilled (you will need 1.15L of sugar syrup).
  • Step 2 Lightly grease a 3L (12 cup) square cake pan. Line base and sides with baking paper, allowing a 10cm overhang on all sides. Place in the freezer to chill.
  • Step 3 For the basil ice-cream, process the basil and 125ml (1/2 cup) sugar syrup in a small food processor until almost smooth. Transfer to a bowl. Stir in 375ml (1 1/2 cups) sugar syrup. Transfer to a food processor. Add mascarpone and lime juice and process until smooth. Transfer to an ice-cream machine and churn until set. Working quickly, spoon the basil mixture into the prepared pan. Smooth surface. Sprinkle 2 cups meringue over ice-cream, pressing in lightly to secure. Cover. Freeze for 3 hours or until firm.
  • Step 4 For the strawberry ice-cream, process the frozen strawberry and any juices from the bowl in a food processor until smooth. Push mixture through a sieve, extracting as much liquid as possible. Discard seeds. Place 500ml (2 cups) puree in a large jug. Reserve remaining puree. Add lime juice, cream and 500ml (2 cups) sugar syrup to the jug. Stir well to combine. Transfer to an ice-cream machine. Churn until set. Working quickly, spoon mixture into prepared pan, on top of the meringue. Smooth the surface. Sprinkle with remaining meringue, pressing lightly to secure. Freeze for 8 hours or until firm.
  • Step 5 For the strawberry sauce, combine the lime juice, remaining strawberry puree and 60ml (1/4 cup) sugar syrup in a bowl.
  • Step 6 Combine the fresh strawberry, basil, pink peppercorns and remaining 90ml sugar syrup in a bowl. Gently toss to combine, then set aside for 30 minutes to macerate.
  • Step 7 To serve, turn onto a chilled platter (rub base with a hot cloth to help turn it out of pan). Top with strawberry mixture, basil leaves and a drizzle of strawberry sauce.